Casino Butter

This recipe goes with Barbecued Oysters 3 Ways

Yield: Makes about 3/4 cup, enough to top about 24 oysters
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 55
  • Calories from fat: 78%
  • Protein: 1.8g
  • Fat: 4.8g
  • Saturated fat: 2.7g
  • Carbohydrate: 1.1g
  • Fiber: 0.0g
  • Sodium: 38mg
  • Cholesterol: 23mg


  • 2 slices thick-cut bacon
  • 1/2 cup room-temperature unsalted butter
  • 3 tablespoons minced shallots
  • 2 teaspoons sweet smoked Spanish paprika (pimentón dulce; find at gourmet grocery stores) or regular paprika
  • 1 teaspoon chopped fresh thyme leaves


  1. 1. In a medium frying pan over medium-high heat, cook bacon, turning as necessary, until browned but not completely crisp, 4 to 5 minutes. Transfer to paper towels to drain; when cool, finely chop.
  2. 2. In a bowl, mix chopped bacon with butter, 3 tbsp. minced shallots, 2 tsp. paprika, and thyme. Spoon across a sheet of plastic wrap and roll up into a 1 1/2-in.-thick log. Refrigerate at least 1 hour or up to 1 week. With a sharp knife, cut into slices about 1/4 in. thick to top oysters.
  3. Note: Nutritional analysis is per oyster with 1 1/2 tsp. topping.
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